Vegan Beef Stroganoff

By Thee Burger Dude · theeburgerdude.com

1 hr6 servings

Rehydrated soy curls braised in umami-rich broth, then tossed with a creamy mushroom and onion stroganoff sauce.

Adjust▾

🌐Translate

⋯

prepHave all ingredients measured and prepped before starting.
8 oz dried soy curls	Rehydrate soy curls 10–15 min, drain & squeeze	Cook soy curls in skillet 5 min to dry	Set soy curls aside				Fold in reserved soy curls, serve immediately
2 cups vegan beef broth (for rehydrating)	Add broth & seasonings, simmer until dark brown
1 Tbsp vegan Worcestershire (for soy curls)
2 Tbsp mushroom seasoning
2 Tbsp gravy master or kitchen bouquet (optional for color)
2 Tbsp steak sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
2 Tbsp vegan butter	Melt butter, cook onions 4–5 min until soft	Add mushrooms, cook 6–8 min until browned	Add garlic, cook 1 min	Dust with flour, cook 1 min, add broth & stir	Stir in mustard, worcestershire, yeast & sour cream	Simmer until thickened, taste & adjust seasoning
1 cup diced onion or shallots
8 oz sliced mushrooms
4 cloves garlic, minced
30 g flour
2–3 cups vegan beef broth (for sauce)
2–3 tsp Dijon mustard
1 Tbsp vegan Worcestershire (for sauce)
2 tsp nutritional yeast
120 ml vegan sour cream

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.